Ingredients

• 2  to 4 large artichokes
• 1  lemon, halved
• 1/2  cup mayonnaise or salad dressing
• 1/2  cup dairy sour cream
• 1  cup flaked, cooked crabmeat (cartilage removed)
• 1  teaspoon dried dillweed
• 2  teaspoons finely chopped onion or green onion
• 1/2  teaspoon finely shredded lime peel
• 1  teaspoon lime juice
•   Dash bottled hot pepper sauce
•   Dash ground red pepper (optional)

Directions

1. Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.

2. Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.

3. Meanwhile, in a medium bowl stir together mayonnaise or salad dressing, sour cream, 2/3 cup of the flaked crabmeat, the dillweed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper, if desired; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight. Just before serving, sprinkle dip with reserved crabmeat. Serve with warm or chilled artichokes. Makes about 1-1/2 cups (twenty-four 1-tablespoon servings).

Make-Ahead Tip: Up to 24 hours ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.